Matilda Cake – Ultra Moist Chocolate Cake

Ingredients

• 6 units Egg whites (eggs separated, whites only)
• 200 g Butter (softened at room temperature)
• 150 g Brown sugar (dark brown sugar)
• 100 g White sugar (granulated)
• 4 units Egg yolks (at room temperature)
• 100 ml Vegetable oil (sunflower type)
• 200 g All-purpose flour (sift before use)
• 1 teaspoon Salt (fine)
• 30 g Unsweetened cocoa powder (high quality)
• 1 teaspoon Baking soda
• 200 ml Buttermilk (or milk + 1 tablespoon white vinegar)
• 1 tablespoon White vinegar (to activate the baking soda)
• 200 g Chocolate chips (70% cocoa dark)
• 200 g Cream cheese (type Philadelphia) (softened)
• 200 g Dark chocolate (melted)
• 100 g Sugar (for the cream)
• 200 ml Liquid cream (at room temperature)

Instructions

1. Whip the egg whites

   Run the stand mixer’s “whip egg whites” program with the 6 egg whites until stiff peaks form.

   Time: PT5M

2. Rinse the mixer bowl

   Empty the bowl, rinse quickly with warm water and dry before continuing.

   Time: PT1M

3. Cream the butter with the sugars

   In the clean bowl, add the softened butter, brown sugar and white sugar then mix until a creamy consistency is achieved.

   Time: PT3M

4. Incorporate the egg yolks and oil

   Add the egg yolks then the vegetable oil, mix until the mixture is homogeneous.

   Time: PT2M

5. Add the flour and salt

   Pour the sifted flour and salt, mix on medium speed until no flour traces remain.

   Time: PT2M

6. Add cocoa, baking soda, buttermilk and vinegar

   Add the cocoa powder, baking soda, buttermilk and white vinegar, mix until a smooth batter forms.

   Time: PT2M

7. Fold in the whipped egg whites

   With a spatula, gently fold the whipped egg whites by lifting the batter from the bottom of the bowl, until the mixture is homogeneous.

   Time: PT3M

8. Divide the batter into the pan

   Divide the batter into three equal parts, pour one third into the 18 cm pan previously greased with cooking spray.

   Time: PT5M

9. Bake the cake layers

   Place the pan in the oven and bake for 20 minutes at 180°C. Repeat the operation twice to obtain three layers.

   Time: PT20M

   Temperature: 180°C

10. Cool the layers

    Remove the layers from the oven, unmold and let cool completely on a rack.

    Time: PT15M

11. Prepare the chocolate cream

    Soften the cream cheese, add the melted dark chocolate, sugar and room‑temperature liquid cream, then blend until a smooth, silky cream is obtained.

    Time: PT5M

12. Assemble the cake

    Place the first layer on the serving plate, spread a generous layer of chocolate cream, repeat with the second then the third layer, and finish by covering the top and sides of the cake with the remaining cream.

    Time: PT5M

13. Rest before serving

    Let the cake rest for 10 minutes at room temperature before slicing.

    Time: PT10M

Nutrition Facts

Calories

350

Protein

5 g

Carbohydrates

45 g

Fat

18 g

Fiber

3 g

Ingredient Substitutions

• Instead of Egg whites: pasteurized egg whites
• Instead of Butter: margarine
• Instead of Brown sugar: brown sugar
• Instead of White sugar: cane sugar
• Instead of Egg yolks: whole eggs, separate
• Instead of Vegetable oil: rapeseed oil
• Instead of All-purpose flour: wheat flour
• Instead of Unsweetened cocoa powder: cocoa powder
• Instead of Buttermilk: milk + vinegar
• Instead of Chocolate chips: chopped chocolate
• Instead of Cream cheese (type Philadelphia): light cream cheese
• Instead of Dark chocolate: baking chocolate
• Instead of Liquid cream: whipping cream

Equipment Needed

• Stand mixer (e.g., Bosch SRI 6 or equivalent)
• Mixer bowl
• Whisk
• Flexible beaters
• Silicone spatula
• 18 cm cake pan
• Cooking spray (optional)
• Oven
• Kitchen scale
• Sieve (optional)
• Saucepan for melting chocolate (optional)
• Cooling rack (optional)

Critical Steps — Do Not Skip

• Whip the egg whites until stiff peaks form
• Gently fold in the whipped egg whites without breaking them
• Bake the layers at 180°C for 20 minutes
• Assemble the cake alternating layers of cream

Chef Tips from the Video

• Use high‑quality cocoa for an intense chocolate flavor.
• Buttermilk makes the cake ultra moist.
• Do not overmix after adding the flour to avoid gluten development.

Troubleshooting

Storage

Refrigerator: Store the cake covered 3 to 4 days in the refrigerator.

Freezer: The cake freezes for 1 month, well wrapped in cling film then aluminum foil.

Room temperature: At room temperature up to 1 day maximum, otherwise refrigerate.

Make-Ahead Tips

• Prepare the cake layers and let them cool, then keep them refrigerated before assembling.
• The chocolate cream can be made 24 h ahead and kept chilled.